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Romagna flavors

Romagna flavors

One day to the discovery of taste

Romagna cuisine does not need any introduction: from piadina to wine, from pasta to fish, it is a feat of taste and authenticity, thanks to the ingredients and cooking methods that have remained unchanged over the years: like for pit cheese or dough, still pulled manually withthe rolling pin.
Bellaria – Sogliano – Poggio Torriana – Santarcangelo

This itinerary can be followed by car or by bike, starting from Bellaria where you can fix your bike or rent one directly.

 

The starting point is Sogliano, capital of pit cheese. Here the subterranean rooms used to refine cheese are still in use and at Fosse Venturi you can have a guided tour, besides tasting their cheese.

 

Then we go ahead to Poggio Torriana. The small city includes two castles: the former is the castle of Montebello, exceptionally well kept, but mostly famous for the legend of Azzurrina, the little girl whose ghost is still said to haunt those halls.

The latter is the castle of Torriana, of which only little more than the two ancient guard towers remain, and which today was transformed into a restaurant.

Bellaria – Sogliano – Poggio Torriana – Santarcangelo
  • You should not miss the stop to Santarcangelo di Romagna, one of the best Romagna villages and one of its taste capitals. Many are the local restaurants and deli shops that tempt our visitors, but the most iconic one may be the Sangiovesa, hosted in the rooms of an ancient noble palace.

 

The tours closes in Vergiano, on the first hills of Rimini, where Podere dell’Angelo, wine farm and cellar, offers the opportunity to tast the excellent Romagna wine arts, first of all the Sangiovese.

 

Bellaria – Igea Marina –> 27 km –> Sogliano –> 11 km –> Poggio Torriana –> 11 km –> Santarcangelo di Romagna

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